Grass Fed Beef Tongue Recipe: You'll Slurp It Up

Beef tongue hash, a family favorite.

Why Eat Grass Fed Beef Tongue

When making a bulk beef purchase like a ¼ or ½ cow, you often have the option to take home offal -- the less commonly known cuts of meat. This can include liver, heart, tongue, fat, tendon, kidney, and bones. For most of human history it was normal to eat the whole animal. Our ancestors prized organ meats for their nutrient density, and it’s only in recent years and in industrialized nations that muscle meat is the primary cut of meat eaten.

Grass-fed beef tongue is a rich source of zinc, iron, phosphorus, and B-vitamins (B12, B2, B3, and B6). It’s very tender and can have a “game-y” taste if not prepared with a brine, as included below.

Tongue hash served up with eggs.

About this Preparation

This method is my favorite preparation of beef tongue because the brine removes all “game-y” and offal-esque flavor from the tongue and helps to further tenderize and imbue the tongue with subtle flavor. The taste and texture are akin to a well-prepared brisket, but even more tender. I truly doubt most people would know they were eating tongue if served this dish.

The key is to brine for 5-7 days, covered, in the refrigerator. After 2-3 days, flip the tongue in the brine to help with even soaking. I skipped the brining step once and didn’t enjoy the flavor nearly as much. After brining, the tongue is poached for several hours and then is ready to be used in the skillet hash. The skillet hash is a combination of fried potatoes and peppers with poached and seared tongue.

This recipe is an amalgamation of the tongue preparations in The Meateater Fish and Game Cookbook by Steven Rinella and Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan.

INGREDIENTS

For the brine:

• 12 cups cold water (may need more)

• 1 cup salt

• 1 cup sugar

• 1 Tbsp whole black peppercorns

• 1 Tbsp whole coriander seeds

• 1 tsp whole mustard seeds

• 2 whole cloves

• 1 bay leaf

• 2 carrots, peeled and cut into chunks

• 2 stalks celery, cut into chunks

• 1 onion, quartered

• 8-10 cloves garlic, peeled

• 1 Saint John’s grass fed beef tongue

For the hash:

• 5-6 Tbsp cooking fat (bacon grease recommended)

• 2-4 potatoes, chopped into bite-size pieces

• 1 cup peppers, sliced (I used bell pepper but any peppers will do)

• 4-6 eggs, optional

• Salt and pepper

METHOD

1. In a small pot, add all brine ingredients from 4 cups of water through the bay leaf and bring to a boil. Reduce and simmer uncovered for 3-5 minutes, until salt and sugar are dissolved.

2. Transfer brine to large glass bowl. When cooled, add 8 cups of water and remaining brine ingredients. Refrigerate for 5-7 days, flipping the tongue once halfway through.

Tongue brining. She’s a beaut!

After brining is complete, preheat oven to 300 F. Strain the tongue, reserving the spices, and put the tongue and spices into a Dutch oven. Add enough water to cover the tongue and bring to a boil.

3. Turn off the burner, cover the Dutch oven and transfer to the oven. Cook until the tongue is very tender, 4 to 5 hours. Check tenderness by gently poking the tongue with a paring knife to feel its firmness.

4. Remove tongue from water and let cool. Then use a paring knife to remove the outer skin and chop into bite-sized pieces.

Poached tongue, ready to peel.

6. Heat a heavy-bottomed skillet over medium-high heat and add 2-3 Tbsp cooking fat of choice. When it’s searing hot, add chopped potatoes and let them be (for a few minutes)! The key to crispy fried potatoes is to resist flipping them until they are adequately browned on one side. After 5-7 minutes, flip the potatoes and finish cooking. When the potatoes are cooked, remove from skillet and season with salt. I season with salt last because salt draws out moisture from the potatoes, and moisture is the enemy of crispy potatoes.

Potatoes frying in bacon grease.

7. Add another 2-3 Tbsp cooking fat to skillet on medium-high heat. When it’s very hot, add chopped tongue and sear on all sides, 1-2 minutes each side. Tongs are ideal for flipping each piece of tongue. Remove from skillet and set aside.

Tongue frying in bacon grease.

8. Add peppers to skillet and cook 2-3 minutes.

9. When peppers are cooked, transfer potatoes and seared tongue to skillet and season with salt and pepper. Warm up the hash on medium-low for 3-5 minutes. Serve immediately.

Hash, ready to serve.

10. Optional: Fry an egg (or two) for each serving.

Tongue hash served up with eggs.

SERVING SUGGESTIONS

• Sour cream

• Salsa or hot sauce

• Chopped green onions or chives

Enjoy this delicious preparation of grass-fed beef tongue! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Farm News September 2021

Autumn is coming quickly. The air is cooler now and has a distinct crispness first thing in the morning. The trees are beginning to turn brilliant colors and we found frost in patches across the fields at least one morning last week.

Happily the smoke that hovered most of the summer has blown away, at least for now.  Especially in the afternoon the light is so bright and clear after all the weeks of smoke and haze. I keep pausing to look around and admire the bright rich colors, the hills clearly visible and how the valley seems to nearly sparkle.

Our beef harvest is moving apace, we have sent six beef nearly each week this month to our processor Northwest Premium in Nampa, and our big walk-in freezer is just about full. Orders keep rolling in, for which we are thankful, but we have plenty of beef available here to fill your freezer and feed your family this winter.

Late summer and early fall is the best time of year to harvest since the steers have had all summer on the best pasture available. They can gain 2 pounds per day! And it’s good for us as we plan and prepare for winter to have fewer mouths to feed through the cold months, especially large steers that can each eat quite a lot! By harvesting now while the grass is still growing, we capture the highest nutritional profile in the beef, and allow the pasture to grow and stockpile feed to graze through the winter.

We are finally raising our prices in October. It’s been years since we raised them, but the current state of the economy dictates that we must. If you order bulk beef (eighth, quarter, or half) and send in your deposit by October 1, you can take advantage of the current pricing for your whole order.

In other news, Aaron has decided to step away from the farm in mid-October to pursue a career in law enforcement. Claire is stepping in to fill more of the management of grazing and cattle and our friend Robert Kennedy is also coming on part time to help with the heavy lifting. However, given the wide range of responsibilities Aaron carried out here, we have a need for more help. There are a variety of options with field projects, managing social media, coordinating orders and making deliveries. Please feel free to contact us if you have interest in working with us.

Organic Farming and Wildlife: How Does Bambi Feel

Modern businesses, farms, and families are becoming increasingly concerned with the environmental consequences of farming and the destruction of habitats for our planet’s wildlife, and many strive to be environmentally friendly and conscious in their day-to-day decisions. “Environmentally friendly”, “Sustainable”, and “Eco-friendly” are all labels we see on products in an effort to persuade us to purchase.

While many are concerned about metrics like carbon footprints and other resources used in agriculture and food transport, an often overlooked environmental factor is the effect of farming on wildlife. For example, it’s become trendy in recent years to reduce meat consumption or altogether forgo eating meat due to concerns about resources used. The truth is that eating meat has an environmental impact, but it doesn’t have to be a negative impact. Local, grass fed beef has a net negative carbon footprint. Read more about that here. Let’s talk about the impact of conventional and organic farming on the environment directly, the consequences felt by wildlife and local ecologies.

Conventional vs. Organic Farming

Stunning view of our cows next to the garden.

In the United States, “organic” is a term and label regulated by the USDA and includes several key qualifiers a food producer must meet in order to proudly display the label. For example, a product must be free of:

• Additives

• Synthetic pesticides

• Herbicides

• Fertilizers

• Be non-GMO

Additionally, for meat to be classified as organic, the USDA requires “animals must be raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.”

Our farm practices go beyond organic by practicing rotational grazing and feeding our cows a 100% grass-fed and grass-finished diet. This means that we have a significantly reduced environmental impact compared to conventional feedlot beef operations that utilize imported grain and pesticides and other toxicants. All of these choices and practices have an effect on the local ecology and wildlife, for better or worse.

Effects on Wildlife

Pair of Canadian Geese taking a gander atop our silo.

Habitat loss and pesticide use are the two biggest drivers of wildlife decline, so we can’t ignore the harm caused to wildlife by conventional agriculture, even if these farms claim to be “environmentally friendly” because they are producing corn and soy instead of meat and dairy.

A common argument against meat consumption and production is that growing livestock feed (corn and soy) is a significant cause of habitat loss, an argument that seeks to equate meat eating with the destruction of natural habitat for much of wildlife across the globe. The truth is complicated because not all meat production is the same. Our organic, 100% grass-fed and grass-finished beef farm is a haven for wildlife, and this is often true of organic farms because they seek to work in harmony with the natural world.

“Images of recently cleared grassland areas from North Dakota where rates of grassland conversion to corn and soy are the highest in the country. Stripping grassland landscapes bare removes natural buffers, increases soil erosion, and exacerbates the risk of fertiliser pollution from crops planted in these areas.” – Mighty Earth Mystery Meat 2 Report 2017.

One of the leading causes of grassland conversion (and therefore habitat loss) is the demand for corn and soy. Rainforests, grasslands, and other large, fertile swaths of land across the world are mowed down daily to plant lucrative corn and soy cash crops. A large portion of this corn and soy goes to livestock feed, for poultry, beef, and pork farms. This is very unfortunate because these forests and wild lands that serve the wildlife may never return to their full beauty. In this way, our farm doesn’t contribute to habitat loss because we are organic and 100% grass-fed. By stewarding the land well and feeding our cows a species appropriate diet, we also make room for the native species to continue living and thriving.

Environmentally-oriented organizations have acknowledged the dramatic benefit of organic farming on wildlife surrounding farms:

“Organic farming boosts biodiversity at every level of the food chain. For instance, the chemicals that kill insects, weeds or fungal diseases, which then accumulate in the food chain as birds and other animals eat the affected insects, are not used. Instead, balanced wildlife populations encourage birds and beneficial insects to control pests, diseases are reduced using crop rotations, and mechanical weeding or natural suppressants eliminate weeds....Organic practices and adopting wildlife-friendly management of habitats could be a solution to the current biodiversity crisis.”  - formerly tend revolution dot com

In conclusion, all agriculture will have an effect on the wildlife and ecology in which it is practiced. We have great opportunities to support and take care of our local environment through the choices we make and the farms we support.

Frankenfood: The Problem with Soy Meat and the Impossible Burger

Photo courtesy responsibletechnology.org

“Heart healthy!”

“Environmentally friendly!”

“Protein packed!”

“Plant-based meat alternative!”

All of the above are ubiquitous phrases heard from soy companies and anti-meat campaigns. These epithets are unfortunate misnomers used to persuade health conscious consumers to purchase soy-based “meat” alternatives. The truth is that soy and other plant-based “meats” are highly processed, often high in glyphosate (a known carcinogen), and harmful to the environment. This becomes more evident when compared to organic, grass-fed beef.

Plant-based propaganda in Emmett, ID Albertsons, offered alongside beef.

I was surprised to see fake soy “meats” offered side-by-side real animal meat in the Emmett, ID Albertsons. The Impossible Burger is not beef, nor is it a proper beef substitute. I wonder how much was spent in lobbying to position this toxic imitation of animal-based nutrition next to other meats for unsuspecting shoppers.

The Impossible Burger: Harmful to the Environment

In a press release, Impossible Foods CEO and Founder Pat Brown makes known his intentions to end meat consumption in favor of genetically modified soy as a primary protein source:

““We sought the safest and most environmentally responsible option that would allow us to scale our production and provide the Impossible Burger to consumers at a reasonable cost. And the unambiguous winner was American-grown, milled and processed GM soy that meets the highest global standards for health, safety and sustainability.

This choice allows us to continue making a product that rivals beef for flavor, texture, nutrition and versatility. And it keeps Impossible Foods on target to achieve our mission: to end the use of animals in food production by 2035, halting and reversing its catastrophic impact on climate, land, water and the ongoing meltdown in biodiversity.” (emphasis in original)”

— Pat Brown, Impossible Foods CEO and Founder

American genetically modified soybean fields.

Pat Brown says he is concerned about climate, land, water, and biodiversity, and growing GM soy is a superior solution to organic, grass-fed and grass-finished beef production. Let’s see how his claims stack up.

Miles of American soybean monocrops are a net negative for human and environmental health. Monocropping, the agricultural practice of growing a single crop on the same land year after year, is destructive to soil quality and contributes to desertification. With a monocropping operation, as is done with GM soy, copious amounts of synthetic fertilizers, herbicides, and insecticides are typically used. These chemicals pollute the soil (especially the soil’s microbiome) and local water supply, thereby harming humans, animals, and plants living in the area. How could this be good for preserving the health of our land and water?

Saint John’s cows grazing on organic pasture.

In response Brown’s claims to preserving biodiversity, monocropping soy is the complete opposite of diverse agriculture. Thousands of animals die every year through the destruction of their habitat to make room for soybean fields… all to produce “vegan” foods. Contrast the image of soybean fields with a well-tended pasture growing a diverse variety of grasses. It’s obvious the organic, grass-fed beef system is more diverse and in tune with nature.

The plain truth is that GM soy looks good on paper because soy production has lower carbon emission than commercial beef operations. However, when considering the fact that rotational grazing systems (akin to our farm practices) have a net negative carbon emission, grass-fed beef is the clear winner. Rotational grazing actually puts carbon back into the soil, something GM soy producers could never dream of accomplishing.

When one considers the toxic monocropping practices and pollution of soil and waterways required for GM soy, it’s apparent that Brown’s claims that the Impossible Burger is an environmentally healthy and sustainable solution simply don’t hold water.

The Impossible Burger: Toxic

Because the Impossible Burger and other soy-based meats are most commonly produced with genetically modified soy, the burger contains a substantial amount of glyphosate. Glyphosate is an essential ingredient to the commonly used herbicide, RoundUp. Almost all soybeans in the US are sprayed heavily with RoundUp and therefore contaminated with glyphosate.

Glyphosate, a known carcinogen, has also been shown to be neurotoxic, endocrine-disrupting, harmful to DNA, and damaging to the liver, even at very low levels of exposure. This information alone is enough to avoid glyphosate to preserve human and animal health.

A Monsanto trial jury awarded the plaintiffs over $2 billion dollars, as a settlement for the connection between the glyphosate containing herbicide, Roundup, and their cancer. An independent test compared the levels of glyphosate between two of the popular soy-based beef replacements, the Impossible Burger and the Beyond Burger. The test found that the Impossible Burger contained eleven times the amount of glyphosate as the Beyond Burger. The raw values for glyphosate were 11.3 ppb for the Impossible Burger and 1 ppb for the Beyond Burger.

The amount of glyphosate in the Impossible Burger (and other soy-based meats) is concerning because only 0.1 ppb of glyphosate has been shown to alter the gene function of over 4000 genes in the livers, kidneys, and cause severe organ damage in rats. The Impossible Burger contains over 100 times that amount of glyphosate!

In addition to the toxic load from glyphosate, the soy-based meats are problematic for human health because they are made from soy. Soy is a plant food loaded with anti-nutrients and phytoestrogens. This means that soy impacts our health by contributing to inflammation and hormonal imbalances. Perhaps most importantly to those seeking to use soy as a protein source, the anti-nutrients in soy inhibit proper protein absorption, so most of the protein is not bioavailable to the consumer. 

In short, soy-based meats and the Impossible Burger are not a proper alternative to beef or other animal-based meats. The risks to consuming these products must be made known to the consumer so we can make informed choices about our health and future.

The Impossible Burger (and other soy and plant-based meats) is not healthy, environmentally friendly, or a real replacement for pure and nutritious grass-finished beef. It is loaded with toxic glyphosate and hormone-altering phytoestrogens. Grass-fed beef is real nutrition, a net positive on the environment, and truly “protein packed” with protein that is easily digestible. If you want a burger, the best option is support your local organic, grass-fed and grass-finished beef farm. You won’t regret that choice!

Steak Pizzaiola Recipe: Best Way to Use Leftover Steak

Steak pizzaiola alongside sauteed zucchini.

After steaks on Independence Day, we had leftover cooked steak. I was searching for a way to prepare and reheat the steak without cooking it beyond the perfect medium rare doneness that was achieved. Enter steak pizzaiola. Warm, comforting, packed with summer vegetables and herbs. This 30 minute meal was delicious and did not overcook the steak!

This recipe was inspired by this video from Lisa at Farmhouse on Boone.

INGREDIENTS

• 2 Tbsp butter

• 2-3 lb Saint John’s organic, grass-fed steak

• 1 onion, chopped

• 3 cloves garlic, minced

• ½ cup wine, broth, or ¼ cup water + ¼ cup vinegar

• 2-3 fresh tomatoes, chopped or 14.5 oz can roasted tomatoes

• 1 cup peppers, sliced

• 2-3 Tbsp fresh Italian herbs, chopped (basil, rosemary, sage, thyme)

• ¼ tsp red pepper flakes

• 1 cup shredded cheese (mozzarella, cheddar, or jack work best)

METHOD

1. If your steaks aren’t already cooked, season and cook the steaks. Season both sides of steaks with salt and pepper. Heat a heavy-bottomed skillet over medium-high heat until it’s searing hot. Add butter and cook steaks until desired doneness is achieved. Start at 3-4 minutes per side and cook for longer as needed. Set steaks aside to rest.

Saint John’s (absolutely massive) rib steak cooking in cast iron skillet.

2. Add onion to skillet and cook until onions are browned. Add garlic and cook for 1-2 minutes, stirring frequently to avoid burning garlic.

Onions sauteeing.

3. Add wine or broth, tomatoes, peppers, and herbs to the skillet. Simmer 4-5 minutes.

Vegetables and herbs simmering.

4. Slice the steak into thin, bite-sized strips.

Sliced steak.

5. Add steak and red pepper flakes to the pan and turn heat down to low. Add cheese and cover skillet with lid for 1-2 minutes, until cheese melts. Serve immediately.

Steak pizzaiola, ready to serve!

SERVING SUGGESTIONS

• Dinner rolls or garlic bread

• Sauteed zucchini

• Fresh summer salad

• Loaded baked potatoes

• Pasta

Enjoy this herb-packed steak dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Antibiotic Resistant Meat: Organic Grass Fed Beef Has Fewer Superbugs

Over the last decade, reports of superbugs (antibiotic-resistant bacteria) have become more commonplace and concerning. We know a primary driver of antibiotic-resistant bacteria is the overuse of antibiotics. Antibiotics are frequently used in humans for disease management when infection is suspected (or even just hormonal acne). The overuse of antibiotics extends to animals raised as livestock, and the consequence for this is transmission of superbugs to humans, through the meat of the animals.

Organic certification requires animals not be administered antibiotics, as antibiotics are routinely given to conventionally raised livestock animals. A new study highlights the difference in organic and conventional meats and contamination with multidrug-resistant bacteria.

Organic Meat Less Likely to Contain “Superbugs”

Saint John’s cows roam and eat in our organic pastures.

A study from the U.S. National Antimicrobial Resistance Monitoring System (NARMS) found that conventionally produced meat samples were more than 400% as likely to have multidrug-resistant contamination compared to organically produced meat. The study covered a total of 39348 meat samples, and 1422 were found to be contaminated with at least one multidrug-resistant organism.

Contaminated meat is much more likely to contribute to food poisoning and serious illness in people who consume it. Because the meat contains drug-resistant bacteria, it can be challenging to treat illness with standard antibiotics, as they simply don’t work to clear the infection.

“The presence of pathogenic bacteria is worrisome in and of itself, considering the possible increased risk of contracting foodborne illness,” says senior author Meghan Davis, DVM, PhD, associate professor in the Department of Environmental Health and Engineering at the Bloomberg School. “If infections turn out to be multidrug resistant, they can be more deadly and more costly to treat.”

An additional risk factor for whether meat is contaminated with drug-resistant bacteria is the type of processing facility used to process and package the meat. There are three main types of meat processors: organic, conventional, or split -- those that handle both organic and conventional meat. The study found that for conventional meats, those processed at conventional facilities were contaminated with bacteria one-third of the time, while conventional meat handled at a split facility was contaminated one-quarter of the time. The difference may be because disinfection of all equipment is required between batches of organic and conventional meats at split processing facilities. This increase in disinfection may result in lower contamination rates.

“How we raise animals matters,” says Davis. “As a veterinarian, I recognize that we sometimes need to use antibiotics to treat sick animals, but taking advantage of opportunities to reduce antibiotics use could benefit everyone. Consumer choice and regulatory oversight are two strategies to do this.”

Why Conventional Livestock Animals Are Given Antibiotics

Cows in a Caged Animal Feeding Operation are given routine antibiotics.

Preventative antibiotic administration is a matter of routine in much of the livestock industry, especially for beef. The overuse of antibiotics in conventional agriculture may be a major contributor to poor gut health in Americans and the development of antibiotic-resistant superbugs. Steroids are also commonly given to increase the rate animals grow in order to improve profit margins.

Antibiotics are routinely given in conventional livestock settings because the animals are largely in Caged Animal Feeding Operations (CAFOs). The animals’ environments are stressful and make them prone to disease, so antibiotics are given en masse to compensate for their unhealthy environment and a lack of nutritious diet. 

How to Avoid Drug Resistant Bacteria Contamination

The best way to avoid drug-resistant bacteria contamination is to choose organic certified meats. Keep in mind that USDA Organic is a needed step in the right direction but far from perfect.

Choosing small, local, organic farms is another way to avoid superbugs because small-scale farms are more likely to use small-scale meat processors that have less likelihood of contamination because of their smaller amount of volume. Talk to your farmer, look at their practices, and find out how they raise their animals and how the meat is processed and packaged.

Our certified organic, grass-fed and grass-finished beef is raised without antibiotics and given our utmost care and attention. Our cows are raised on diverse pasture grass, sunshine, and quality care, providing your family with a healthy protein source. Come see for yourself and taste the difference!

Farm Tours: Come Pet a Cow

Boy approaching cows at one of our farm tours.

We’re offering farm tours on the second Saturday of every month at 10 AM this year through October (and maybe November). Farm tours usually last until about noon. This is an opportunity for you to talk to us, your organic beef farmers, directly. It’s our pleasure to show you our farm and how we turned our land into a regenerative farm. Bring your questions!

Girls exploring the grasses at a farm tour.

What Happens at Farm Tours

We all meet at our family farm in Emmett. We spend some time walking through our pastures and explaining what it means to be an organic, 100% grass-fed and grass-finished beef farm. You will see the rich diversity of plants we grow for our cows to eat (hint: grass-fed, grass-finished beef aren’t eating only grass, there’s a variety grasses and legumes grown for maximum nutrient density) and how we rotate the cows through our pastures to maximize plant growth and health. You will be able to see the cows up close and ask us questions.

One of the joys we experience during farm tours is hearing the stories of how people have come to prioritize quality food as part of their unique healing journeys and maintaining health for their families. We open up discussion on matters of health and nutrition, and we all learn from each others’ knowledge and experience. Farm tours are a family-friendly event where you may also meet with like-minded people (often many interested in the work of the Weston A. Price Foundation).

What to Bring

To dress appropriately, check the weather in Emmett before you come, as it’s sometimes different from the Boise area. This time of year, we recommend bug spray (for mosquitoes), closed-toed shoes, long pants, a hat, and a water bottle. Our pastures are free of weeds and goat-heads, but on occasion the grasses can be tall and wet.

For parents with young children, we recommend a baby carrier over a stroller, unless you have a substantially rugged stroller. It’s not an overwhelming amount of walking, but some young children may tire.

Peter leading a farm tour group.

Scheduling Matters

Please RSVP on Facebook, email us at saintjohnsorganicfarm@gmail.com, or text Susan at (208) 477 - 3723.

It’s essential that you give as much notice as you can if you need to cancel your reservation. We keep group sizes small and often fill up quickly, so a timely cancellation allows someone else to come to the tour.

Our regular farm tours are on the second Saturday of every month, from 10 AM - noon. If you have a group and would like to set up another time for a farm tour, please get in touch with us, we are happy to make arrangements.

Beef at Farm Tours

Reserve bulk beef ahead of the tour, and we will have it ready for you to pick up when you’re here. Beef is also available for order after the tour.

We hope you’ll join us for a scenic walk through our well-kept pastures and fellowship with like-minded people!

Food Shortages: How Local Resilience is The Solution

At the beginning of last year, many Americans feared food and supply shortages. Photos of empty grocery shelves and mountains of toilet paper were shared all over the Internet and news media, further stoking fears of poverty and lack during a time of crisis.

We heard jokes about how toilet paper and backyard chickens were the new currency, and underneath this humor was a growing fear. Fear of running out, fear of hungry bellies, fear of what most of us take for granted when we tuck in to a meal 3 or more times a day. Fear of uncertainty and suffering.

The upside of the temporary grocery shortages last year was an opportunity to shine a light on the weaknesses of our food delivery systems. Supporting local food growers and product makers is a sensible path forward to make strong and sufficient local communities, but it’s not always convenient to support local.

Food Shortages

The food in our grocery stores often travels significant distances, often across the Rio Grande or on enormous barges from Europe and the far East. An estimated 60 percent of fresh fruits and 80 percent of seafood is imported internationally in the U.S.A. Distant travel is also common for fresh food grown in the U.S.A., albeit an opposite shore from many of the consumers.

I’m guilty of buying (imported) fresh raspberries in January, and it’s not until starting my own garden that I learned about the seasonal nature of food and farming. Plants (and animals) simply don’t produce on demand. We can coax nature, but we are ultimately limited by our region, soil, weather, water, budget, and proximity of farms.

Limits aside, the average home-cooked meal in the U.S.A. has ingredients that took 1500 miles of transport to get to the dinner plate. That’s kind of astounding in terms of resources used because people ate well before refrigerated trucks and preservatives were ubiquitous.

Food is shipped to our communities (domestic and international) because:

• Densely populated areas don’t have enough farmers or farmland to supply their local communities

• High consumer demand for out-of-season food

• Over-ripening isn’t as big of a concern with early picking and GMO interference

• It’s cheaper for mega-food corporations to mass produce in one area and ship outward (they undercut local farmers)

What does this have to do with food shortages?

The sprawling, inefficient food system contributes to food shortages because too many communities have grown to rely on food that travels long distances out of convenience and lower cost. When bad weather strikes, like we saw in Texas last winter, the nationwide and global dependencies for chicken were affected. Texas processes and packages most of the nation’s chicken. When Texas was out of power, the price of chicken everywhere in America was up. A winter storm in Texas shouldn’t make my chicken dinner cost more, but it did. Idahoans are capable of growing our own chicken, thank you very much.

Cyber attacks are becoming more of an issue in food delivery as well. This year, JBS SA, a meat producer responsible for 25% of pork and 20% of beef in American grocery stores was hacked, and their crisis translated into meat shortages and a 25-30% price increase for beef, pork, chicken, and hot dogs in our supermarkets.

Whether it’s winter storms or cyber attacks, our food systems are fragile. Grocery stores run on a 3 day inventory. In the event of a panic or emergency, the inventory can be depleted in a matter of hours, as we saw at the beginning of the COVID crisis. Meat, dairy, flour, rice, beans, pasta, paper products, and other household essentials were flying off the shelves at lightning speed. Most markets don’t have much food storage in their attached warehouses, and it only takes one moment of panic for a community to deplete the stock.

Local Resilience

Our organic, grass-fed, local Idaho beef. Take a tour!

A centralized system means a near single point of failure. One winter storm, one hack, or one bad season for farmers could (and did) affect the whole nation and cause food shortages. Shifting to a local food system is a move toward independence and self-reliance of our communities.
Supporting a local food system doesn’t mean eating only food growing in your community or even region. It means starting with what is fresh and readily available in your area, and building your meals out from there. Farmer’s markets, backyard gardens, co-ops, CSAs, local beef, and U-Pick-Its during the growing season are all wonderful starting points with plenty of convenience.

Beautiful view of our farm.

We hope we never face food shortages or supply crises, but instead of hoping, we can use our dollars to vote for a more local, secure future. Supporting local farms is the first step to creating a sustainable food system for Idaho. Join us!

Consider taking the Weston A. Price Foundation’s 50% Pledge: Pledge to spend 50% of your food dollars from local farmers and artisans in your area, and use your remaining budget to enjoy foods from other parts of the world.

In Emmett, we live in the “Valley of Plenty”, and it’s truly a gift. Take advantage and get local food!

One Pan Recipe: Grass Fed Beef and Zucchini Skillet

Grass Fed Beef and Zucchini Skillet

This one pan dish is perfect for using up oodles of zucchini as we get into the latter part of the summer, also known as “zucchini season”.

I recently saw this video by Becca Bristow, where she has a zucchini and turkey dinner, and I decided to adapt it for grass fed beef.

Quick. Simple. Healthful. Delicious. This recipe can stand alone as a tasty weeknight dinner, but I think the condiments take it to the next level. We enjoyed it with sour cream, green onions, sauerkraut, and pickled jalapenos. I have more ideas under “Serving Suggestions” down below. Enjoy!

INGREDIENTS

• 1 c quinoa, rinsed

• 1 ½ c broth or water

• 1 Tbsp butter

• 1 onion, diced

• 4 small or 1 very large zucchini (~ 3-4 cups), chopped

• 1 lb Saint John’s organic grass-fed ground beef

• 4-6 cloves garlic, minced

• 1 tsp dried Italian herbs

• ½  tsp salt

• 2 ½ c grated cheese (We used sharp cheddar, but jack or other mild cheese would work well)

• 4-5 stalks green onions, cut on the bias (optional)

METHOD

Red quinoa in Instant Pot.

Start the quinoa. In the Instant Pot, add rinsed quinoa and broth with a pinch of salt. Cook on the “Manual” High Pressure setting for 1 minute and release the valve after 10 minutes of cool down. Alternatively cook on the stovetop with 2 cups of broth. Bring to boil, cover and reduce to simmer, and simmer for 15-18 minutes.

Onion sauteeing in butter.

Preheat a skillet on medium high and add butter and chopped onion. Cook 5-7 minutes, until onion begins to soften and is opaque. Add a pinch of salt.

Zucchini sauteeing in skillet.

Add chopped zucchini to skillet and continue to cook for 3-4 minutes until zucchini just begins to soften. Add a pinch of salt.

Saint John’s organic, grass-fed ground beef cooking in skillet.

Remove vegetables from pan and add ground beef. Once beef is almost cooked, add minced garlic, Italian herbs, and salt. Continue to cook until beef is completely cooked. Add a pinch of salt.

Beef, vegetables, quinoa, and cheese mixed in skillet.

Remove from heat. Add vegetables, cooked quinoa, and ½ cup of cheese to skillet. Mix well and smooth top to make flat.

Beef and zucchini skillet topped with cheese.

Preheat broiler and top skillet with remaining 2 cups of cheese. Broil 2-3 minutes, checking every minute to prevent burning.

Beef and Zucchini Skillet, ready to serve.

SERVING SUGGESTIONS:

• Seasonal herbs like basil, chives, or rosemary, minced

• Sour cream

• Pickled jalapenos

• Sauerkraut

• Salsa

• Hot sauce

• Paired with a summer garden salad and balsamic dressing

Enjoy this zucchini-packed summer dish! If you try this recipe, let us know by tagging us on Instagram or Facebook.

Is Organic or Non GMO Better? The Truth about Food Labelling

Saint John’s cows grazing on our organic June pastures.

Foods at the supermarket commonly have a variety of labels, including gluten free, kosher, vegan, Organic, and non-GMO. These labels all have distinct qualifications and independent labeling and verification processes. The aim of this article is to help distinguish between USDA certified Organic and the Non-GMO Project’s “non-GMO” label.

Organic vs. non-GMO: Different goals, different requirements

Organic and non-GMO are often sought-after, important labels that many consumers trust when making purchases. While both labels are a step forward from conventional food, they are distinct labels striving to meet different goals.

Non-GMO Project Certification

Non-GMO certification is regulated by the Non-GMO Project and verified with NSF International. The mission of the non-GMO Project is to build and protect a non-GMO food supply. The Non-GMO Project describes itself as a “single issue organization” with a single issue label, which is to inform consumers about the absence of genetically modified organisms (GMOs) in products meeting its standard.

Non-GMO Project requires that a product be verified by third party inspectors and testing laboratories to be compliant with their standard. This includes ingredients part of a product, diets fed to meat, egg, and dairy livestock, and possibility of contamination or contact with GMOs during the harvesting and processing of foods set for the supermarket.

This means that a food meeting the Non-GMO Project standard and sporting the non-GMO label could have been sprayed with glyphosate and other toxicants, and thus wouldn’t be organic. For example, eggs with a non-GMO label come from chickens fed a non-GMO diet, but those chickens could have been raised completely indoors in an unnatural caged animal feeding operation (CAFO).

Clear summer day behind the barn.

USDA Organic Certification

The goal of Organics is to preserve soil health, steward the earth, and grow the most healthful foods without the presence of toxicants. Organic certification is run directly by the governments of the United States and Canada. In the United States, Organic is certified by the USDA.

In order to proudly display the USDA organic label, a product must be free of additives, synthetic pesticides, herbicides, fertilizers, and be non-GMO. For meat to be classified as organic, the USDA requires “animals must be raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.”

Additionally, “The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients.

To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs and that they are protecting their products from contact with prohibited substances from farm to table.”

This is good news! All products with a USDA Organic label are also non-GMO.

While non-GMO is a label independent of Organic and doesn’t verify the absence of toxicants, the non-GMO label is an important step in the right direction to ensure our communities can make informed decisions about their food. Non-GMO Verified is a step in the right direction, and Organic is even better. One of the most powerful ways we vote is with our dollar. By choosing non-GMO and Organic, we are choosing a better future for ourselves and our planet.